Reserve 1 olive and 1-1/2 Tbsp. sour cream for later use. Chop remaining olives.

Mix remaining sour cream with taco seasoning mix until blended; spread onto bottom of 6-inch pie plate or shallow serving dish.

Top with guacamole, leaving 1-inch border around edge of pie plate. Sprinkle cheese around edge of guacamole; top with tomatoes and reserved chopped olives.

Spoon reserved sour cream into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe sour cream in spiral design over guacamole. Pull toothpick through sour cream lines from center of dip to outside edge to resemble a spider's web as shown in photo.

Cut reserved olive lengthwise in half. Place 1 olive half, cut side down, on spiderweb for the spider's body. Cut remaining olive half crosswise into 8 slices; place next to the spider's body for the legs.

Place dip on serving board or platter. Surround with crackers and vegetables. 

Use a guideline of 2 Tbsp. dip and 1 oz. (or labeled serving size) of crackers* per person. For a well-balanced board, fill in empty spaces on board with fresh veggies. Have plenty of WHEAT THINS, RITZ Crackers and TRISCUIT Crackers available for guests to choose from along with the veggies.  *Serving size of RITZ Crackers is 1/2 oz.